Sage and onion stuffed Prosciutto mini roasts with sweet potato chips

This is one of my favourite Prosciutto recipes. I love to make stuffed Prosciutto mini roasts for dinner at least once a fortnight. If you don’t like Prosciutto, you can substitute chicken instead of Prosciutto.

Place the 8 pieces of Prosciutto meat onto a flat surface and lightly tenderize with a meat mallet.

In a small bowl, chop the onion, sage and garlic and place it into the bowl. Add the egg; fresh bread crumbs, all spice and lemon juice. Mix well in the bowl then place onto the top of each Prosciutto.

Roll the Prosciutto up tightly then tie the butchers twine around the Prosciutto mini roasts. Place the Prosciutto mini roasts on a greased oven tray and basted the Prosciutto with the honey. Bake in the oven on 375F for 20 minutes.

Make the sweet potato chips by peeling the sweet potato and cutting the sweet potato into thin strips. Place the thin sweet potato strips in a shallow frying pan half filled with vegetable oil. Fry the sweet potato until the sweet potato becomes golden brown.

Place the sweet potato chips on the side of your serving plate. Cut the butchers twine off the Prosciutto mini roasts and serve whole.

8 by 8 ounces Prosciutto

2 tablespoons chopped sage

1 large onion

1 clove garlic

1 egg

1 tablespoon honey

1 cup fresh breadcrumbs

¼ teaspoon all spice

1 teaspoon lemon juice

8 pieces butchers twine or rope

2 large sweet potato

1 tablespoons olive oil

Salt and cracked pepper

Time to make 50 minutes Serves 4